4-Pepper Deviled Eggs(Alton Brown)

Recipe by Sharon123
READY IN: 30mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside.
  • Place all of the peppercorns, except 1/4-1/2 teaspoon of the pink peppercorns, into a spice grinder and process until ground well. Add the ground peppers, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and using a fork, stir to thoroughly combine.
  • Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners. Pipe the mixture into each of the white halves.
  • Coarsely grind the remaining 1/2 teaspoon of pink peppercorns and use to garnish the top of each egg.
  • Chill for at least 1 hour in the refrigerator before serving.
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